Chocolate Zucchini Bread

Chocolate zucchini bread is the perfect way to use up any extra zucchini bread you have laying around. And I bet you’ll make it a priority to have extra zucchini after tasting this recipe! 😉

The other day I met my parents for dinner at a local Mexican restaurant for some chips, salsa, and margaritas. Also chicken fajitas, because duh.

That morning I had baked a couple loaves of this chocolate zucchini bread recipe and I knew that if I kept both loaves in my house, I would eat both loaves. By myself. In one day.

So, I stuck a loaf of bread in my purse and smuggled it into the restaurant like a weirdo and passed it off to my mom.

This zucchini bread is so heavy, I thought my purse straps were going to break. But that’s just because it’s packed full of good stuff – loads of freshly grated zucchini, cocoa powder, eggs, flour, and obviously some sugar. This stuff is GOOD.

How to make zucchini bread:

To make the best zucchini bread, I think it’s important to start by peeling your zucchini and then shredding it. You can use your food processor or a box grater (affiliate links) for shredding. Either work!

We’re going to use a neutral oil in this recipe (vegetable or canola both work well) in place of butter. This will make for a nice moist bread.

You’ll beat together your oil, sugar, eggs, and vanilla and then add in the dry ingredients.

The batter is THICK. Don’t be scared and don’t add more liquid. Keep in mind that zucchini is a pretty watery vegetable and it’s going to release a lot of liquid as it bakes.

Stir your grated zucchini into the batter. You’ll notice the batter thinning out a bit as you stir.

Spoon the batter evenly between two loaf pans. I use these ceramic loaf pans (affiliate link), mostly just because I think they’re pretty. Metal or glass work as well, though you may need to adjust the baking time a bit.

This zucchini bread recipe gets topped with a sprinkling of chocolate chips and then goes in the oven for about 50 minutes.

Cool completely before slicing.

How to tell when zucchini bread is done:

This can be tricky because you certainly don’t want to over-bake your bread, but if you under-bake, it will fall in the center and not taste or look so great.

I use the time in the recipe as a guide and start checking my bread with a toothpick 5 minutes before the recipe calls for.

Because this recipe has chocolate chips on top, just be sure to poke your toothpick down in a place that isn’t covered by chocolate chips.

Your toothpick should have a a few moist crumbs attached, but should not have any raw/wet batter on it.

How to store zucchini bread:

Tightly wrapped zucchini bread will last on the counter for 1-2 days.

If you’d like to store the zucchini bread for longer than that, I’d recommend freezing it. Slice your bread into nicely sized portions and wrap tightly. Freeze individually wrapped sliced in a freezer bag for up to 6 months.

To thaw your frozen zucchini bread, let the slices sit on the counter to come to room temperature and enjoy.

Recipe for zucchini bread below!

I hope you’ll give this recipe a try and let me know you like it. Y’all just LOVED my chocolate banana bread recipe, so I have a feeling this one will be a hit too. Be sure to give this sweet bread recipe a try too – it makes cute little gifts!

If you like this recipe, please leave a comment and be sure to rate the recipe below! 🙂

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3.72 from 88 votes

Double Chocolate Zucchini Bread

Servings: 16slices

Calories: 205kcal

This moist chocolate zucchini bread gets a double dose of chocolate from the chocolate chips sprinkled on top. Such a decadent treat!

Instructions

Add the sugar, oil, eggs, and vanilla to a large mixing bowl and beat until well combined.

Stir together the flour, cocoa powder, salt, baking soda, cinnamon and baking powder. Gradually beat into the sugar mixture until just combined. Batter will be very thick.

Add the zucchini to the batter and stir to combine.

Spoon the batter evenly between the two prepared baking loaves and sprinkle with chocolate chips. Bake for 50-60 minutes or until a tester comes out with just a few moist crumbs.

Bake for 50-60 minutes or until a tester comes out with just a few moist crumbs.

Cool for 10 minutes before removing bread from the pan. Cool completely before cutting and serving.

Recipe Notes

Store, tightly wrapped, on the counter for 1-2 days.

To freeze, portion into individual slices, wrap each slice tightly, and freeze for up to 6 months. To serve, remove from freezer and let bread come to room temperature.

Recipe lightly adapted from Taste of Home

Nutrition Facts

Double Chocolate Zucchini Bread

Amount Per Serving

Calories 205Calories from Fat 18

% Daily Value*

Fat 2g3%

Cholesterol 30mg10%

Sodium 229mg10%

Potassium 156mg4%

Carbohydrates 42g14%

Fiber 1g4%

Sugar 25g28%

Protein 3g6%

Vitamin A 105IU2%

Vitamin C 5.3mg6%

Calcium 20mg2%

Iron 1.5mg8%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on bunsinmyoven.com should only be used as a general guideline.

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25 comments

I saw this video come across my facebook feed earlier, and I just had to pop on and print it. It looks SO DANG GOOD. Hoping to bake it up this week with Evan, while he recovers from his tonsillectomy. Something nice and soft for him to eat.

Made and addicted to this for a chocolate Fix.
The Combination seemed odd, made my stomache turn at first. Very unusual & strange aND I come from wonderful heritage bakers.
And surprised how deliciously yummy this is. Texture is more cake like than usual sweet bread. I used coconut oil and half sprinkle semisweet gheridelli chips for top. All I had in the bag someones’ been in!
Baked full 50 min.
No need for processor.
Freezing bags zucchini to make this for me after garden is done.
Thank you. Great oldfashioned like recipe to have handy.

Holy Cow!!! I have had chocolate zucchini bread before but THIS is the bomb. I too am freezing bags of grated zuch for this winter, which was grand idea. Husband nearly fainted when he saw the bags of zuch, he is not a fan and Karly, you were right, the chocolate covers up the green flecks and he likes the bread. Men.

This is more of a cake than a bread in my opinion. It’s very rich moist and delicious! I bake this recipe in cast iron and put a whole bag of chocolate chips in versus the 1 cup. Also I bake bread in my smoker which adds another depth of flavor otherwise not available. I would recommend this to anyone and all who have tried this LOVE IT! This does freeze good as well! Thank you so much for this wonderful recipe!

This recipe deserves 10 stars! The batter was a breeze to throw together (thanks to the food processor), and it baked up beautifully. Parchment paper helped keep it from sticking to the pan, which I do with all quick breads. The result was a remarkably moist extra special treat! The flavor was incredibly balanced-rich, sweet (but not too sweet), and delightfully decadent! After comparing a couple recipes, I ended up replacing half the oil with melted margarine, used good quality sugar free chocolate chips- which were surprisingly delicious, and added 1 cup of drained crushed pineapple. I could eat an entire loaf; thankfully it made 2! 😉